Cheeseburger Pockets

Corinne Orton

2 pkgs (1/4 oz. each) active dry yeast (2 tsp per pkg) 1 teaspoon salt

½ cup warm water 3 ½ - 4 cups All Purpose Flour

3/4 cup warm milk 1 ½ lbs ground beef (may use 1 lb.)

1/4 cup sugar 1/4 cup chopped onion

1/4 cup shortening 1 can (8 oz.) tomato sauce

1 egg 8 slices of cheese halved

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and two cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about four to six minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about thirty minutes.

In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce. Remove from heat; set aside. Punch dough down; divide into ten pieces. On a lightly floured surface, gently roll out and stretch each piece into a five inch circle. Top each circle with two pieces of cheese and about three tablespoons beef mixture. Bring dough over filling in center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about twenty minutes. Bake at 400 degrees for eight to twelve minutes or until golden brown. Serve warm. Freeze leftovers. Yield 10 sandwiches.

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